Stuffed Peppers with Rice and Mushrooms – Vegetarian Recipe
I also would like to share this recipe for peppers served hot, as the main course, or as a side dish. Peppers, like cabbage rolls, may be stuffed with meat or vegetable stuffing, so I selected the rice/mushroom stuffing for this recipe.
- 4 green peppers
- 3 Tbs. onions, chopped
- 2 Tbs. canola oil, or vegetable oil
- 1 cup cooked rice
- 2 cups vegetable broth
- 8 oz fresh mushrooms, chopped
- 2 garlic cloves, chopped
- ¼ tsp. Italian seasoning
- Salt and pepper to taste
- Rinse the peppers under warm running water.
- Cut a slice from a stem end of each pepper (about ½ inch thick).
- Remove the core, white veins, and seeds.
- Fill a medium size pot with water and bring to boil.
- Place the peppers, and the tops, into the boiling water and cook for 5 minutes.
- Remove peppers and cool off in cold water.
- Arrange peppers in a shallow baking dish.
- Sauté chopped onions in canola oil to a golden color.
- Add mushrooms and garlic, and sauté for 3 minutes.
- Mix the rice and mushrooms, and season with Italian seasoning, salt and pepper, to taste.
- Fill the peppers with the rice filling.
- Place the pepper top slices over the filling.
- Pour ¼ cup of vegetable broth into each pepper, and pour the remaining broth into the pan.
- Bake uncovered, at 350 degrees F, for 30 minutes.
If you prefer to stuff peppers with other vegetables, rather than mushrooms, then you might want to use tomato juice in place of the vegetable broth, to enhance the flavor. I personally do not like the combination of tomato juice and mushrooms/rice filling.
Sometimes I cut my pepper in half lengthwise, usually if I use this stuffing rather than the meat stuffing, and I like the red, or orange peppers for the vegetarian stuffing over the green ones.